Ingredients
| Ingredient | Quantity |
|---|---|
| Bone-in pork chops, about 1-inch thick | 4 (about 200–250 g each) |
| Yellow onions, thinly sliced | 2 large |
| Garlic, minced | 3 cloves |
| Chicken or beef broth | 1½ cups (360 ml) |
| Worcestershire sauce | 1 tbsp |
| Soy sauce | 1 tbsp |
| Dijon mustard | 1 tbsp |
| Brown sugar | 1 tsp |
| Paprika | 1 tsp |
| Garlic powder | ½ tsp |
| Dried thyme | ½ tsp |
| Salt | ¾ tsp, or to taste |
| Black pepper | ½ tsp |
| Olive oil | 1½ tbsp |
| Cornstarch | 2 tbsp |
| Cold water | 3 tbsp |
| Butter | 1 tbsp |
Optional: ½ cup (120 ml) heavy cream or ¼ cup sour cream for a creamier gravy.
Instructions
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Prepare the pork
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Pat the pork chops thoroughly dry.
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Season both sides with salt, pepper, paprika, garlic powder and thyme.
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Let them sit for about 10–15 minutes while you prepare the onions.
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Brown the chops
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Heat olive oil in a large skillet over medium-high heat.
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Sear the pork chops for 2–3 minutes per side, just until nicely browned.
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They do not need to be cooked through.
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Transfer them to the slow cooker.
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Cook the onions
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Reduce the skillet to medium heat and add the butter.
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Add the sliced onions and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
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Add garlic and cook for another 30–60 seconds.
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Make the gravy mixture
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Add broth, Worcestershire sauce, soy sauce, Dijon mustard and brown sugar.
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Scrape the browned bits from the bottom of the skillet—they add a lot of flavor.
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Pour the onion mixture and liquid over the pork chops in the slow cooker.
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Slow cook
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Cover and cook on:
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LOW: 5–6 hours, or
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HIGH: 2½–3½ hours
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Pork is safely cooked when the center reaches 145°F / 63°C, followed by a 3-minute rest. For very tender, fall-apart chops, longer slow cooking will produce a softer texture, although lean pork can become dry if overcooked.
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Thicken the gravy
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Remove the pork chops and keep them covered.
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Mix cornstarch with cold water until completely smooth.
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Stir it into the hot liquid in the slow cooker.
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Cover and cook on HIGH for approximately 10–15 minutes, until thickened.
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Return the pork chops to the gravy.
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Finish
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Taste the gravy and adjust salt and pepper.
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For a richer version, stir in the optional cream or sour cream after reducing the heat, so it doesn’t separate.
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Serving suggestions
Serve the chops with the onion gravy over:
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Mashed potatoes
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White or brown rice
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Egg noodles
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Polenta
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Steamed vegetables
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Crusty bread for soaking up the gravy
Approximate nutrition
For 1 pork chop with gravy, assuming four chops and the standard recipe:
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Calories: ~500–550 kcal
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Protein: ~45–50 g
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Fat: ~28–32 g
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Carbohydrates: ~14–17 g
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Fiber: ~2 g
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Sugar: ~6–7 g
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Sodium: ~900–1,100 mg
Nutrition will vary substantially with the size/fat content of the pork chops and the amount of salt, soy sauce and broth used.